1 of

Gnocchi Primavera with Parmesan Cream Sauce

I was eager to concoct a suitable meal for guests on my student budget by utilizing ingredients already in my apartment. With one vegetarian on our guest list, I aimed for veggie-friendly, economical yet still rich and satisfying. I served this with sun-dried tomato bread and not a morsel remained--very filling AND loaded with vitamins!

The email addresses you've entered will not be stored and will only be used to send this email. Privacy policy

Ingredients
Serves: 4

500g package Gnocchi

2 courgettes, chopped

1 yellow pepper, chopped

1/2 onion, chopped

10 cherry tomatoes, halved

2 tbsp olive oil

1 tbsp oregano

1 tbsp basil

pinch of salt

1 1/2 tsp sage

Sauce

125ml milk

1 200g tub cream cheese, cubed (light can be used)

90g grated parmesan cheese

1/2 tsp chopped garlic or to taste

60ml white wine (optional)

MethodPrep:20min › Cook:20min › Ready in:40min

Prepare gnocchi according to packet directions. Heat oil in large frying pan over med high heat. Add onion and garlic and saute 2-3 minutes. Add yellow pepper, courgette and tomatoes and continue to cook 4-5 minutes. Add oregano and basil and a pinch of salt. Lower heat and add prepared gnocchi and toss to coat in spices. Divide evenly onto 4 plates.

Sauce (can be prepared in advance and reheated): In a medium saucepan, cook and stir the milk and cream cheese over low heat until cheese is melted. Stir in Parmesan cheese and garlic. Cook and stir until heated through. If the sauce thickens, you may wish to add white wine or use additional milk.

Ladle sauce over prepared Gnocchi. Garnish each dish with a dash of sage.

Parmesan cheese

Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.